5 Ingredient Pancake Sausage Muffins

If you’re looking for the perfect grab-and-go breakfast that checks all the boxes—sweet, savory, filling, and incredibly easy—you need these 5 Ingredient Pancake Sausage Muffins in your life. Made with just a handful of pantry staples and ready in 20 minutes, they’re ideal for busy mornings, meal prep, or cozy weekend brunches with the family.

this recipe

They’ve got all the flavor of your favorite pancake and sausage combo, but packed into fluffy, golden muffins that are portable and freezer-friendly. It’s breakfast made simple—and a little genius.

Looking for more easy breakfast inspo? Save this recipe and others you love to Pinterest @BakeWithLina!

Jump to:

• Why You’ll Love These Muffins
• Ingredients You’ll Need
• How to Make Pancake Sausage Muffins
• Helpful Tips & Tricks
• How to Store and Reheat
• What to Serve With These Muffins
• Variations and Customizations
• Final Thoughts
• 5 Ingredient Pancake Sausage Muffins

Why You’ll Love These Muffins

Quick and Convenient

With only five ingredients and one bowl, this is the kind of no-fuss recipe that gets you from “I’m hungry” to “Breakfast is ready” in 20 minutes flat.

Sweet + Savory Flavor Combo

These muffins bring together the fluffy sweetness of pancakes and the rich, savory bite of breakfast sausage. Add a little maple syrup, and every bite feels like a cozy diner-style breakfast.

Kid-Friendly and Freezer-Friendly

Kids devour these! And since they freeze beautifully, you can double the batch and keep extras on hand for school mornings or snack time.

Ingredients You’ll Need

Here’s what goes into this recipe:

• 1½ cups pancake mix – Use any dry pancake mix, regular or gluten-free.
• 1 cup milk – Whole milk makes them extra moist, but any kind works.
• 1 egg – Lightly beaten.
• 1½ tablespoon maple syrup – Adds just the right touch of sweetness.
• ¾ cup cooked breakfast sausage – Crumbled and ready to go.

Want to personalize it? Stir in shredded cheddar, chopped green onions, or a pinch of black pepper for an extra flavor boost.

How to Make Pancake Sausage Muffins

1. Preheat the oven to 350°F and grease a 12-cup muffin pan or line with paper liners.
2. Mix pancake mix, milk, egg, and maple syrup in a large bowl until just combined. Don’t overmix—it’s okay if it’s a little lumpy!

3. Fill each muffin cup about ¾ full with batter.
4. Top each muffin with a tablespoon of crumbled sausage. Gently press it into the batter so it bakes right in.

5. Bake for 12–15 minutes or until golden brown and a toothpick comes out clean.
6. Cool for 5 minutes in the pan, then remove and enjoy warm.

Pro tip: Use a cookie scoop for mess-free portioning and perfectly even muffins.

Helpful Tips & Tricks

• Don’t overmix the batter—overworking it makes muffins tough.
• Fully cook your sausage before baking. You can use pork, turkey, or even plant-based sausage crumbles.
• Add-ins like shredded cheese, herbs, or diced peppers make great flavor upgrades.
• Adjust bake time if using mini or jumbo muffin pans.

How to Store and Reheat

Once cooled completely, store muffins in an airtight container:

• Refrigerate for up to 3 days.
• Freeze for up to 3 months.

To reheat, microwave for 20–30 seconds or pop them in the oven at 350°F for 5–8 minutes until warmed through.

What to Serve With These Muffins

These muffins are a meal on their own, but if you’re setting up a brunch spread, pair them with:

• A fresh fruit salad or sliced oranges
• Yogurt parfaits
• Scrambled or fried eggs
• A drizzle of warm maple syrup or honey

And if you’re into brunch like we are, don’t miss these other delicious breakfast recipes:

• Sausage Gravy Breakfast Pizza – A hearty, southern-style brunch favorite with a flaky crust and creamy sausage gravy.
• Cheesy Sausage Breakfast Casserole – Perfect for holidays or lazy Sundays. It’s cheesy, meaty, and filling.
• Lemon Blueberry Cheesecake Overnight Oats – Great for lighter mornings or pairing with a muffin for a satisfying breakfast combo.

Variations and Customizations

Make It Your Own

These muffins are super adaptable. Here are some ideas:

• Cheesy – Add ½ cup shredded cheddar into the batter or sprinkle on top before baking.
• Spicy – Mix in diced jalapeños or a pinch of cayenne.
• Sweet – Add mini chocolate chips or a swirl of cinnamon sugar.
• Veggie Boost – Fold in chopped spinach or bell peppers for color and nutrients.

Dietary Swaps

• Use gluten-free pancake mix to make this recipe gluten-free.
• Swap dairy-free milk for a non-dairy version (like oat, almond, or soy).
• Use plant-based sausage for a vegetarian version.

Final Thoughts

There’s something so satisfying about a muffin that tastes like your favorite breakfast platter—all in one bite. These 5 Ingredient Pancake Sausage Muffins are a total win: simple to make, easy to customize, and loved by kids and adults alike.

Whether you’re feeding a crowd or meal prepping for the week, this recipe delivers. Don’t forget to pin it for later and browse more breakfast ideas over on Pinterest @BakeWithLina.

Try them out, and let me know—what did you add to make them your own?

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